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Creamy Bulgogi Shrimp Pasta

By Carolyn Stilwell

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Updated Jul 14, 2024, Published on Jun 07, 2024

This Creamy Bulgogi Shrimp Pasta is PACKED with a fusion of Korean and Italian flavors! I truly believe that some of the best recipes are created when you don't know what to make for dinner and are just using up random ingredients in your fridge, freezer, and pantry. That's exactly how I created this creamy pasta recipe.

You'll need a packet of Omsom Spicy Bulgogi Marinade in order to recreate this dish. The packet is loaded with flavor and makes the sauce so quick and easy to prepare. The packets are sold online and some grocery stores such as Whole Foods.

Let me show you how to make it!

Creamy Bulgogi Shrimp Pasta

Shrimp

• 1 tbsp Olive Oil
• 1 lb Shrimp raw, peeled, and deveined
• Salt & Black Pepper enough to generously season all of the shrimp

Pasta

• 8 oz Pasta reserve 1 cup pasta water
• 1 tbsp Olive Oil
• 1 Shallot thinly sliced
• 2 Green Onions divide the light green and dark green top and bottom sections
• 3 cloves Garlic thinly sliced
• 1 packet Omsom Spicy Bulgogi Marinade
• 1 tbsp Tomato Paste
• 1/2 tsp Gochugaru
• 1 cup Half and Half
• Parmesan Cheese to serve
• Fly By Jing Zhong Sauce optional to serve; or any chili oil of choice

Recipe Instructions

Shrimp

1. Season the shrimp generously with salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Cook shrimp for about 3 minutes a side or until cooked through. Remove to a plate.

Pasta

1. In a pot, cook pasta according to package instructions in boiling salted water. Reserve 1 cup of pasta water before draining.
2. Meanwhile, in the same pan as the shrimp, heat 1 tbsp olive oil over medium heat. Add the thinly sliced shallot and thinly sliced green onions (the light green bottom portion of the green onions only, reserve the dark green tops for serving). Cook for 3 minutes, stirring often. Add the thinly sliced garlic and cook for 1 minute, stirring often.
3. Mix in the Omsom Spicy Bulgogi packet. Then mix in the tomato paste. Season with gochugaru. Cook for 2 minutes.
4. Pour in half and half. Simmer and let thicken for a few minutes. Then mix in the cooked pasta and splashes of pasta water as needed to thin out the sauce. Finally, stir back in the cooked shrimp.
5. Divide among bowls to serve. Serve with thinly sliced green onions (the dark green top portion), parmesan cheese, and a drizzle of Fly By Jing Zhong sauce (or any chili oil of choice).

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Creamy Bulgogi Shrimp Pasta

By: Carolyn Stilwell

A creamy shrimp pasta dish with a fusion of Korean and Italian flavors!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 2 large servings

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Equipment

• Chef Knife
• Cutting Board
• Pan
• Pot

Ingredients 

1x2x3x

Shrimp

• ▢ 1 tablespoon Olive Oil
• ▢ 1 lb Shrimp, raw, peeled, and deveined
• ▢ Kosher Salt & Black Pepper, enough to generously season all of the shrimp

Pasta

• ▢ 8 oz Pasta, reserve 1 cup pasta water
• ▢ 1 tablespoon Olive Oil
• ▢ 1 Shallot, thinly sliced
• ▢ 2 Green Onion, divide the light green and dark green top and bottom sections
• ▢ 3 cloves Garlic, thinly sliced
• ▢ 1 packet Omsom Spicy Bulgogi Marinade
• ▢ 1 tablespoon Tomato Paste
• ▢ 1/2 teaspoon Gochugaru
• ▢ 1 cup Half and Half
• ▢ Parmesan Cheese, to serve
• ▢ Fly By Jing Zhong Sauce, optional to serve; or any chili oil of choice

US Customary - Metric

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Instructions 

Shrimp

• Season the shrimp generously with salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Cook shrimp for about 3 minutes a side or until cooked through. Remove to a plate.
  1 tablespoon Olive Oil, 1 lb Shrimp, Kosher Salt & Black Pepper

Pasta

• In a pot, cook pasta according to package instructions in boiling salted water. Reserve 1 cup of pasta water before draining.
  8 oz Pasta
• Meanwhile, in the same pan as the shrimp, heat 1 tbsp olive oil over medium heat. Add the thinly sliced shallot and thinly sliced green onions (the light green bottom portion of the green onions only, reserve the dark green tops for serving). Cook for 3 minutes, stirring often. Add the thinly sliced garlic and cook for 1 minute, stirring often.
  1 tablespoon Olive Oil, 1 Shallot, 2 Green Onion, 3 cloves Garlic
• Mix in the Omsom Spicy Bulgogi packet. Then mix in the tomato paste. Season with gochugaru. Cook for 2 minutes.
  1 packet Omsom Spicy Bulgogi Marinade, 1 tablespoon Tomato Paste, 1/2 teaspoon Gochugaru
• Pour in half and half. Simmer and let thicken for a few minutes. Then mix in the cooked pasta and splashes of pasta water as needed to thin out the sauce. Finally, stir back in the cooked shrimp.
  1 cup Half and Half
• Divide among bowls to serve. Serve with thinly sliced green onions (the dark green top portion), parmesan cheese, and a drizzle of Fly By Jing Zhong sauce (or any chili oil of choice).
  Parmesan Cheese, Fly By Jing Zhong Sauce

Nutrition

Calories: 923kcal, Carbohydrates: 96g, Protein: 65g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Cholesterol: 407mg, Sodium: 426mg, Potassium: 1195mg, Fiber: 5g, Sugar: 10g, Vitamin A: 819IU, Vitamin C: 8mg, Calcium: 325mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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